Wild Berry Pie

  • Prep 30 min
  • Total4 hr35 min
  • Ingredients6
  • Servings8

Any combination of berries can be used in this state fair pie winning recipe from Iowa.

Ingredients

  • 1
    box Pillsbury™ refrigerated pie crusts

  • 1tablespoon sour cream
  • 1 1/2quarts wild berries, such as black raspberries, blackberries, black mulberries, blueberries, red huckleberries, black huckleberries, strawberries
  • 1cup sugar
  • 6tablespoons cornstarch
  • 1teaspoon fresh lemon juice
  • Steps

    • 1Heat oven to 400°F. Remove pie crusts from box, but leave in pouches. Microwave 20 seconds in pouches to soften. Remove crusts from pouches; mix sour cream into crust dough using hands. Divide dough in half. On lightly floured surface, roll out thin. Place 1 pie crust into 9-inch pie plate.
    • 2To make filling, mix berries, sugar and cornstarch together in large bowl. Add fresh lemon juice. Place in crust-lined pie plate. Add second crust to top of pie and seal; cut slits in pastry. If you like, brush top with cream and sprinkle with sugar. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover.
    • 3Bake 45 to 55 minutes or until crust is golden brown. Cool at least 3 hours before serving.

    • If you don’t have any wild berries, you can purchase any combination of fresh berries from your local supermarket.
    • If using wild berries such as huckleberries or mulberries, you may want to increase the sugar slightly due to the tartness.

    Nutrition Facts

    Serving Size: 1 Serving
    Calories
    390
    Calories from Fat
    110
    % Daily Value
    Total Fat
    13g
    20%
    Saturated Fat
    5g
    26%
    Trans Fat
    0g
    Dietary Fiber
    3g
    12%
    Sugars
    33g
    % Daily Value*:
    Vitamin A
    0%
    0%
    Vitamin C
    15%
    15%
    Calcium
    0%
    0%
    Iron
    0%
    0%
    Exchanges:

    Source: Read Full Article